Saturday, September 22, 2007

Salsa Roja

This is not like the salsa fresca (raw, chunky salsa) we all make in the summer, when tomatoes are so good. It uses tinned tomatoes, but I am telling you that it is de-lish! It tastes just like the salsa you get at great, hole-in-the-wall Mexican places in the States. And it is ridiculously easy to make.

1 large tin whole peeled tomatoes, including juice
1 teaspoon sea or kosher salt
juice of about 1 juicy lime (to taste)
1 small bunch cilantro (koriander), most of the stems discarded (a few won't hurt)
2 small green onions, discarding the top 2 inches of very dark green
1 clove garlic
1 small hot Thai red pepper, stem and seeds removed
2 tablespoons, approximately jarred jalapeno pepper rings

1) Put everything into a food processor or blender and whiz. It will be smooth, not chunky and a bit thinner than bottled salsas-- but oh so tasty! The heat is that of a medium store bought salsa-- add or subtract peppers if you like more or less heat.

Makes about 3 cups. Keeps in the refrigerator for up to a week, but it probably won't last that long.

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